Partridge Tikka Bites
This recipe was kindly donated by Sanjay Bhattacharya, Head Chef at Finzean - https://www.finzean.com/farmshop
Serves
4
Prep Time
10 mins
Cook Time
10 mins
This recipe was kindly donated by Sanjay Bhattacharya, Head Chef at Finzean - https://www.finzean.com/farmshop
Serves
4
Prep Time
10 mins
Cook Time
10 mins
Ingredients
| Ingredients | |
| 50ml x plus extra to drizzle | Rapeseed oil |
| 4 x | Cloves of garlic |
| 2" x | Ginger |
| 1 x | Fresh chilli, green or red |
| 2 tbsp x | Medium curry powder |
| 1 tbsp x | Garam Masala |
| ½ tbsp | Chilli powder |
| ½ tbsp | Fine salt or to taste |
| 8 x | Partridge Breasts, skinless (or 4 skinless pheasant breasts, chopped in half) |
combine the oil, garlic, ginger and chilli. Blend to a smooth, thick paste, adding more oil slowly if required. Add in the spices and salt, and blend till well mixed.
to a mixing bowl, and add the partridge breasts. Mix well with your hands, ensuring they are well coated. Transfer to the fridge, and chill for up to 72 hours.
make sure to lightly oil the grills to ensure the partridge doesn’t stick. Grill for 3 minutes per side, turning once during cooking. Rest for 1 minute after cooking.
preheat it to the max temperature (with grill on) that it will go to – 250-300C. Place the partridge breasts well spread out on a foil lined baking sheet, and drizzle a touch of oil over them. Bake for 6-7 minutes, ensuring the marinade chars a little but doesn’t burn. Rest for 1 minute after cooking.
Protein (100g) |
26 |
Calories (100g) |
112 |
Fat (100g) |
1 |
Cholesterol (100g) |
85 |
Selenium (100g) |
0.43 |
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |